As an avid sourdough enthusiast, I can assure you that this is wrong :)
Sourdough is a culture that's (mostly) a stable colony of wild yeast and lactic acid bacteria. Generally speaking, the yeast provides the rising power, and the lactic acid bacteria provide lactic acid giving the dough a sour (acidic) flavour.
Sourdough is a culture that's (mostly) a stable colony of wild yeast and lactic acid bacteria. Generally speaking, the yeast provides the rising power, and the lactic acid bacteria provide lactic acid giving the dough a sour (acidic) flavour.
https://en.wikipedia.org/wiki/Sourdough#Biology_and_chemistr...